Winemaking: Selection in the vineyard of the best grape bunches. The grapes are subsequently pressed gently and this is followed by a skin maceration at low temperature for 8-10 days. The wine then undergoes a unique “secondary fermentation” on Amarone pomace in February, imparting the aromas and flavours
of Amarone’s dried fruit. The wine is aged for 18 to 24 month in medium and large size- oak casks and then refines for at least 6 months in the bottle prior to release.

2013 Vintage: An unusually cold spring reduced the crop naturally whilst minimising disease. In late June Summer arrived with a vengeance, with the heat causing the wines to shut down. A very cool August delayed ripening in the lead up to harvest with the result being a vintage almost three weeks late and delivering a “classic” vintage with modest alcohol, balanced flavours and bright acidity.

Tasting Note: Ruby red colour with garnet hues; intense and persistent aromas; on the palate, full bodied, dry and velvety, with black-cherry flavour and dried fruit on the lingering finish.